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| United States Patent |
6,242,019
|
|
Bell
, et al.
|
June 5, 2001
|
Taste modified hard confectionery compositions containing functional
ingredients
Abstract
The present invention provides improved confectionery compositions which
have a substantial reduction in the unpleasant organoleptic sensations
associated with the release of functional ingredients from the confection
in the oral cavity. The confectionery composition comprises a
confectionery base, a functional ingredient which is a botanical or a
mineral or a mineral salt having an unpleasant mouthfeel, and from about
0.5% to about 5.0% by weight of the composition of one or more fats, said
amount being effective to suppress the unpleasant mouthfeel of the
functional ingredient. For botanicals the confectionery composition is a
hard boiled candy composition or a hard gum composition and the fat is one
or more partially hydrogenated vegetable oils or saturated fats. For
minerals or their salts the confection is a hard boiled candy composition
and the fat is one or more partially hydrogenated vegetable oils. As a
result of the present invention, improved hard confectionery products are
provided which have a substantial reduction in the unpleasant organoleptic
sensations associated with the functional ingredients upon release of the
functional ingredient from the confection in the oral cavity.
| Inventors:
|
Bell; Anthony John (Andover, NJ);
Deisseroth; Wendy (Flanders, NJ);
Jordan; Jean-Marie (Springfield, NJ)
|
| Assignee:
|
Warner-Lambert Company (Morris Plains, NJ)
|
| Appl. No.:
|
126480 |
| Filed:
|
July 30, 1998 |
| Current U.S. Class: |
426/74; 424/440; 424/476; 424/498; 424/502; 426/97; 426/99; 426/660 |
| Intern'l Class: |
A61K 009/26; A61K 009/42; A23L 001/304 |
| Field of Search: |
426/72,74,97,99,660,440
424/476,498,502
|
References Cited
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|
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|
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|
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| |
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| |
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| |
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| |
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| |
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| |
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| |
Primary Examiner: Nessler; Cynthia L.
Attorney, Agent or Firm: Vag; Linda A.
Parent Case Text
This application claims priority from provisional application Ser. No.
60/055,647, filed Aug. 14, 1997.
Claims
We claim:
1. A method for suppressing the unpleasant mouthfeel of a hard boiled candy
composition which contains a mineral or mineral salt having an unpleasant
mouthfeel, which comprises
(a) providing a confectionery base containing a mineral or mineral salt
having an unpleasant mouthfeel, and,
(b) adding thereto a material to suppress said unpleasant mouthfeel of said
mineral or mineral salt, said material consisting essentially of one or
more partially hydrogenated vegetable oils in an amount of from about 0.5%
to about 5.0% by weight of said composition said amount being effective to
suppress said unpleasant mouthfeel of said mineral or mineral salt.
2. The method according to claim 1 wherein the mineral or mineral salt is
zinc, calcium, iron or selenium or a salt thereof.
3. The method according to claim 2 wherein the mineral or mineral salt is
zinc or a zinc salt.
4. The method according to claim 1 wherein the partially hydrogenated
vegetable oil is cottonseed, soybean, peanut, palm, sunflower seed or corn
oil.
5. The method according to claim 4 wherein the partially hydrogenated
vegetable oil is partially hydrogenated cottonseed oil.
6. The method according to claim 1 wherein the partially hydrogenated
vegetable oil is present at 0.5% to 3.5%.
7. The method according to claim 6 wherein the partially hydrogenated
vegetable oil is present at 0.75% to 3.0%.
8. The method according to claim 1 wherein the ratio of the partially
hydrogenated vegetable oil to the mineral or mineral salt is from about
1/1 to about 1/0.1.
9. The method according to claim 8 wherein the ratio of the partially
hydrogenated vegetable oil to the mineral or mineral salt is from 1.0/0.6
to 1.0/0.15.
Description
BACKGROUND OF THE INVENTION
1. Field of the Invention
This invention concerns the use of fats to suppress the unpleasant
mouthfeel of functional ingredients in hard confectionery compositions.
More specifically it concerns the use of saturated fats or partially
hydrogenated vegetable oils to suppress the unpleasant mouthfeel of
botanicals in hard boiled candy or hard gum compositions. It further
concerns the use of partially hydrogenated vegetable oils to suppress the
unpleasant mouthfeel of minerals and their salts in hard boiled candy
compositions.
2. Background of the Invention
Functional ingredients, also known as nutraceuticals, are those food
ingredients which generally provide therapeutic benefits when consumed in
the diet. A drawback with the use of functional ingredients such as the
botanicals, minerals and mineral salts, is their unpleasant mouthfeel when
orally ingested, usually an unpleasant tingling sensation or astringency.
The art teaches methods for masking the unpleasant mouthfeel of the mineral
zinc. U.S. Pat. Nos. 4,425,325, 4,758,439, 4,684,528, 4,339,432 and
4,416,867 all teach reduction of the astringency of zinc in oral
compositions by addition of glycine or other select amino acids. EP
0,251,542 uses polyoxyethylene hydrogenated castor oil (polymerized castor
oil) to mask zinc and U.S. Pat. No. 5,002,970 uses anethole. U.S. Pat. No.
5,000,944 teaches reduction of astringency of zinc by dissolving zinc salt
in an aqueous polyphosphate solution. U.S. Pat. No. 5,095,035 uses a sweet
pharmaceutically acceptable carrier. U.S. Pat. No. 5,059,416 teaches
coating zinc with a hydrophillic layer followed by a hydrophobic layer
selected from fats and waxes. The resultant product is a powder or
granulate.
The coating of pharmaceuticals in general with hydrophobic materials,
especially lipids, with or without other materials to mask unpleasant
mouthfeel, is taught in the art. These systems are generally directed
toward providing coated particles of the pharmaceutical which can then be
used in quick delivery formulations such as liquid suspensions, quick
dissolve tablets, capsules, syrups and the like. The coatings prevent
release of the pharmaceutical until it has passed from the oral cavity
into the gut. U.S. Pat. Nos. 5,498,447, 4,865, 851, 5,635,200, 4,953,247,
5,597,844, 5,320,848 and 5,494,681, Japanese Patents 7242568 and 08333243,
and WO Patent Publications 94/05260, 96/10993 and 97/03656 all concern
these methods of masking mouthfeel and/or providing stability until the
pharmaceutical reaches the gut.
Although functional ingredients have been provided in various delivery
forms by those skilled in the dietary supplement and food arts, the prior
art delivery forms have not satisfactorily met the consumer need to be
both efficacious and have an acceptable taste for oral ingestion,
particularly when delivered to the oral cavity. It would be desirable to
provide the consumer with a food product, particularly with a hard
confectionery product, containing functional ingredients wherein the
unpleasant mouthfeel of the functional ingredient has been substantially
reduced. It would be desirable to provide the consumer with a hard
confectionery product which is both efficacious and have an acceptable
taste.
SUMMARY OF THE INVENTION
The present invention concerns a hard boiled candy composition comprising a
confectionery base, a botanical or mineral or mineral salt having an
unpleasant mouthfeel, and from about 0.5% to about 5.0% by weight of the
composition of one or more partially hydrogenated vegetable oils, said
amount being effective to suppress the unpleasant mouthfeel of the
functional ingredient. The invention further concerns a hard boiled candy
composition comprising a confectionery base, a botanical having an
unpleasant mouthfeel, and from about 0.5% to about 5.0% by weight of the
composition of one or more saturated fats, said amount being effective to
suppress the unpleasant mouthfeel of the botanical. The invention still
further concerns a hard gum composition comprising a confectionery base, a
botanical having an unpleasant mouthfeel, and from about 0.5% to about
5.0% by weight of the composition of one or more partially hydrogenated
vegetable oils or saturated fats, said amount being effective to suppress
the unpleasant mouthfeel of said botanical.
As a result of the present invention, improved hard confectionery products
are provided which have a substantial reduction in the unpleasant
organoleptic sensations associated with the functional ingredients upon
release of the functional ingredient from the confection in the oral
cavity.
DETAILED DESCRIPTION OF THE INVENTION
The invention concerns the use of fats to suppress the unpleasant mouthfeel
of functional ingredients, also referred to herein as nutraceuticals, in
confectionery products. By "functional ingredient" or "nutraceutical" is
meant a material that offers the consumer some degree of nutritional or
therapeutic benefit when consumed in the diet.
Nutraceuticals having an unpleasant mouthfeel include botanicals, minerals
and mineral salts. By "botanical" is meant a substance derived from plant
source, that is, from roots, leaves, bark or berries of plants, and used
in the human diet. Botanicals include, but are not limited to, Echinacea,
Siberian Ginseng, Ginko Biloba, Kola Nut, Goldenseal, Golo Kola,
Schizandra, Elderberry, St. Johns Wort, Valerian and Ephedra. Echinacea is
a preferred botanical for the practice of the present invention.
By "mineral" is meant inorganic substances, metals and the like used in the
human diet. Minerals include, but are not limited to, zinc, calcium, iron
and selenium. "Mineral salts" is meant to include the organic and
inorganic salts of these minerals and include, but are not limited to, the
gluconate, acetate, ascorbate, glycinate, citrate, chloride and sulfate.
Zinc, or a zinc salt, is a preferred mineral for the practice of the
present invention.
The amount of botanical, mineral or mineral salt used in the present
invention may vary depending upon recommendations derived from the
available scientific literature, and/or the recommended or permitted
dosage for the particular agent in accordance with the guidelines of, for
example, the Nutrition Labeling and Education Act of 1990 and the Dietary
Supplement Health and Education Act of 1994, and the Food and Drug
regulations implementing the Acts. The amount of functional ingredient
present will also be governed by the constraints of the confectionery
product formulation. In the practice of the present invention the hard
confectionery product may contain up to 5% by weight of the botanical,
mineral, or mineral salt.
The "fats" utilized by the present invention are partially hydrogenated
vegetable oils and saturated fats. Partially hydrogenated vegetable oils
include but are not limited to partially hydrogenated cottonseed oil,
soybean oil, peanut oil, palm oil, sunflower seed oil and corn oil. The
saturated fats include but are not limited to, palm kernel oil, coconut
oil, cocoa butter, butter, and commercially available blends such as
PARAMOUNT C (trademark of Durkee Industrial Foods).
The unpleasant mouthfeel effects typically found with botanicals, minerals
and mineral salts include tingling, burning, drying, and astringency.
These mouthfeel effects will generally be noted immediately upon
consumption for minerals or mineral salts which have a quick mouthfeel
impact. The unpleasant mouthfeel effects of botanicals, by comparison,
will develop more slowly. All of these mouthfeel effects are generally
found to be unpleasant and make the hard confectionery product in which
they are incorporated less appealing. It has now surprisingly been found
that when one or more partially hydrogenated vegetable oils of the present
invention is added into the hard confectionery composition containing a
botanical, mineral or a mineral salt, the unpleasant mouthfeel effects are
suppressed providing a product which is more acceptable to the consumer
palate. It has further been found that when one or more saturated fats of
the present invention is added into the hard confectionery composition
containing a botanical, the unpleasant mouthfeel effects are suppressed
providing a product which is more acceptable to the consumer palate. These
effects have been found with partially hydrogenated vegetable oils and
saturated fats present at a level of up to 5% by weight of the hard
confection,
The ratio of the saturated fat or partially hydrogenated oil to the
functional ingredient may vary over a broad range and still provide an
effective suppression of the unpleasant mouthfeel associated with the
ingredient. The ratio may vary from about 1/1 to about 1/0.1. It is
preferred to use a ratio of saturated fat or partially hydrogenated
vegetable oil to functional ingredient in a ratio of from 1.0/0.6 to
1.0/0.15. Further, while the amount of saturated fat or partially
hydrogenated vegetable oil may be present in the hard confectionery
composition in an amount of up to 5%, suitably from about 0.5% to about
5.0%, by weight of the composition, an amount in the range of from 0.5% to
3.5%, and especially from 0.75% to 3.0%, is preferred.
The preferred product uses a saturated fat or partially hydrogenated
vegetable oil having a melting point of from about 95.degree. F.(35
C..degree.) to about 150.degree. F. (65.5.degree. C.), i.e., solid at
ambient temperature. A preferred partially hydrogenated vegetable oil is
partially hydrogenated cottonseed oil. Preferred saturated fats are palm
kernel oil and butter.
The confectionery compositions incorporating the nutraceuticals are
referred to herein as hard confectionery compositions. A hard
confectionery composition is one intended to reside in the oral cavity for
a period of time while being consumed. In the practice of the present
invention sugar and sugarfree hard boiled candy containing a botanical,
mineral or mineral salt having an unpleasant mouthfeel, have been found to
have a substantial reduction in the unpleasant organoleptic sensations
associated with the nutraceutical. In the practice of the present
invention, the unpleasant organoleptic sensation of hard gums containing
botanicals having unpleasant mouthfeel is also effectively suppressed by a
fat or oil of the present invention. Therefore, in the practice of the
present invention, "hard confectionery composition" is understood to
include hard boiled candy compositions containing botanicals, minerals or
mineral salts and also include hard gum compositions containing
botanicals.
In an aspect of the present invention therefore a saturated fat or a
partially hydrogenated vegetable oil is used to suppress the unpleasant
mouthfeel of a hard boiled candy containing a botanical.
In a further aspect of the present invention a saturated fat or a partially
hydrogenated vegetable oil is used to suppress the unpleasant mouthfeel of
a hard gum containing a botanical.
In a further aspect of the present invention a partially hydrogenated
vegetable oil is used to suppress the unpleasant mouthfeel of a hard
boiled candy containing a mineral or a mineral salt.
Hard boiled candy compositions generally have a candy base composed of a
mixture of sugar and other carbohydrate bulking agents kept in an
amorphous or glassy condition, preferably having from about 0.5% to about
3.0% moisture. The base may normally contain sugar and glucose in amounts
of up to about 90% sugar and up to about 70% glucose syrup. Further
ingredients such as flavoring agents, sweetening agents, acidulants,
gelling agents, colorants and so forth may also be added. Hard boiled
candies may also be prepared from non-fermentable sugars such as sorbitol,
mannitol, xylitol, maltitol, isomalt, erythritol, hydrogenated starch
hydrolysates and the like.
In the practice of the present invention it is preferred to include an
emusifier in the candy formulation when higher amounts of minerals or
mineral salts are incorporated. The optional use of emulsifier aids in the
manufacturing process. Emulsifiers include but are not limited to diactyl
tartaric acid esters of monoglycerides such as PANODAN (registered
trademark of Danisco), lecithin, glycerol monostearate and glycerol
mono-oleate.
Hard boiled candy may be routinely prepared by conventional methods such as
those involving fire cookers, vacuum cookers, and scraped-surface cookers
also referred to as high speed atmospheric cookers. Once the candy mass
has been properly tempered, it may be cut into workable portions or formed
into desired shapes. A variety of forming techniques may be utilized
depending upon the shape and size of the final product desired. A general
discussion of the composition and preparation of hard confections may be
found in E. B. Jackson, Ed. "Sugar Confectionery Manufacture", 2nd
edition, Blackie Academic & Professional Press, Glasgow UK, (1990), at
pages 129-169.
Hard gums compositions generally are a combination of a gum solution and a
boiled syrup and have a moisture content of about 4-5%. The gum solution
is prepared by soaking a gum, such as gum arabic, or a mixture of the gum
arabic and gelatin, in water with gentle warming until dissolved. The
syrup is a sugar and glucose mixture heated to boiling in water. The
boiled syrup is poured into the gum solution with gentle mixing.
Flavorants and other optional ingredients such as acids, colorants,
humectants and the like, may be added. Hard gums may be formed by starch
molding, sugar molding or molding techniques using plastic, metal and the
like or by slabbing. Hard gums are typically formed by starch molding and
such techniques are well known in the art. A discussion of hard gums and
molding techniques may be found in Bernard W. Minifie, "Chocolate, Cocoa,
and Confectionery", 3rd edition, Chapman & Hall, New York, N.Y., (1989),
at pages 584, 519; and E. B. Jackson, Ed. "Sugar Confectionery
Manufacture", 2nd edition, Blackie Academic & Professional Press, Glasgow
UK, (1990), at page 189.
The invention is illustrated by the following non-limiting examples.
EXAMPLES
Example 1
The following, unflavored, hard boiled candies and hard gums were prepared
to illustrate the suppression of the mouthfeel effects of the
nutraceuticals of the invention by a saturated fat or a partially
hydrogenated vegetable oil of the invention. The compositions were
prepared by conventional manufacturing techniques.
The compositions were evaluated by a professional descriptive panel as
discussed further below. Formulas 1, 2, 3, 4, 5 and 6 are controls.
Formulas A, B, C, D, E, F, G, H, I, and J are inventive.
A. ECHINACEA IN A HARD BOILED CANDY
INGREDIENTS 1 A B 2 C D
GRANULATED SUGAR 52.48 50.95 46.98 52.96 50.23
52.19
CORN SYRUP 42.78 41.53 38.29 43.17 40.95
42.54
ECHINACEA 1.74 1.7 1.71 0.87 0.84
0.85
PALM KERNEL OIL 0 2.82 0 0 4.98 0
PARTIALLY HYDROGENATED 0 0 10.02 0 0
1.42
COTTONSEED OIL 3 3 3 3 3 3
RESIDUAL MOISTURE
TOTAL 100 100 100 100 100 100
PERCENT REDUCTION IN -- 64.6 81.5 -- 71.3 57.5
MOUTHFEEL+
B. ZINC IN A HARD BOILED CANDY
INGREDIENTS 3 E 4 F
GRANULATED SUGAR 52.95 50.15 53.21 50.46
CORN SYRUP 43.17 40.88 43.38 41.13
ZINC 0.88 0.88 0.41 0.41
PARTIALLY HYDROGENATED 0 5.09 0 5
COTTONSEED OIL 3 3 3 3
RESIDUAL MOISTURE
TOTAL 100 100 100 100
PERCENT REDUCTION IN -- 15.4 -- 22
MOUTHFEEL+
C. ECHINACEA IN A HARDGUM CANDY
INGREDIENTS 5 G H 6 I J
SUGAR 31.54 28.08 30.57 31.84 31.35 30.1
CORN SYRUP 8.41 7.49 8.15 8.49 8.36
8.03
GUM SOLUTION* 50.82 45.25 49.26 51.31 50.52 48.5
ECHINACEA 1.73 1.69 1.69 0.86 0.85
0.85
PALM KERNEL OIL 0 9.99 0 0 1.42 0
PARTIALLY HYDROGENATED 0 0 2.83 0 0
5.02
COTTONSEED OIL 7.5 7.5 7.5 7.5 7.5 7.5
RESIDUAL MOISTURE
TOTAL 100 100 100 100 100 100
PERCENT REDUCTION IN -- 73.2 49.9 -- 60.4 65.6
MOUTHFEEL+
*Solution OF 53% Water & 47% Gum Arabic
+Percent Reduction in Mouthfeel = [(Control product mouthfeel intensity @
2.5 min - Test product mouthfeel intensity @ 2.5 min)/Control product
mouthfeel intensity @ 2.5 min] .times. 100
Objective mouthfeel evaluations were made by a professional descriptive
panel trained to measure differences in sensory attribute intensities over
time. The panel was trained in the industry accepted method of Descriptive
Analysis, which uses a universal 15 point line scale and appropriate
reference material to quantify intensities of relevant attributes in
comestibles.
Evaluations were made by presenting panelists with control and inventive
products in a computer generated randomized order in containers marked
with only 3-digit random codes. The panel consisted of eight members who
performed three replicate evaluations for each sample. The resulting
intensity data was statistically analyzed using SAS.
Formulas A and B were compared with formula 1; C and D with 2; E with 3; F
with 4; G and H with 5; and, I and J with 6. The results of the panel test
show that a significant reduction in mouthfeel effects was noted for the
inventive examples upon comparison with the corresponding control.
Example 2
The following flavored, hard boiled candy formulations were prepared and
evaluated by an panel skilled in the confectionery arts to show taste
acceptability of formulations of the invention. Formulas 7 and 8 were
prepared as flavored controls to provide the unsuppressed mouthfeel.
Formulas K and L are inventive.
7 K
CANDY BASE 98.1968 96.1527
ECHINACEA 1.7329 1.800
SIBERIAN GINSENG -- 0.9500
PALM KERNEL OIL -- 1.000
MINT FLAVOR 0.702 0.0973
Formula 7 was described as having a strong tingling sensation, almost a
burn on the tongue. Formula K demonstrated a reduction of the tingling
sensation caused by Echinacea as well as an acceptable suppression of the
green grassy note from the Siberian Ginseng present in the formula.
8 L
CANDY BASE 96.6379 96.9164
ZINC ACETATE 0.4372 0.4373
COLOR 0.0070 0.1850
PARTIALLY HYDROGENATED -- 1.4954
COTTONSEED OIL
CHERRY FLAVOR 2.9678 1.1439
Formula 8 was found to be very drying and bitter. The drying and bitterness
were both perceived to be at a palatable level in formula L.
Example 3
The following flavored, hard boiled candy formulations, containing zinc
acetate and partially hydrogenated cottonseed oil, representative of the
invention, were prepared and evaluated by a randomly selected panel of
consumers. The samples containing the functional ingredients with the
partially hydrogenated vegetable oils all met or exceeded acceptance
levels.
1 2 3 4 5 6
CANDY BASE 94.9025 95.1425 95.4584 95.4964 95.6791
94.8294
ZINC ACETATE 0.4372 0.4372 0.4373 0.4373 0.4372
0.4373
PARTIALLY 1.4954 1.4954 0.9969 0.9969 0.9969
0.9969
HYDROGENATED
COTTONSEED OIL
CHERRY FLAVOR 3.1579 -- 3.1019 -- 2.8813
--
MINT FLAVOR -- 2.9206 -- 3.0624 --
3.7168
COLOR 0.0070 0.0040 0.0055 0.0070 0.0055
0.0169
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